Spicy Asian Cumber Salad
This Spicy Asian Cucumber Salad is a bold, refreshing dish that combines crisp cucumbers and onions with a tangy, spicy dressing. Finished with a sprinkle of toasted sesame seeds for a little extra crunch, it’s the perfect side or light snack to brighten up a warm day. It’s zesty, flavourful, and full of kick!
Ingredients
Salad Ingredients
- 6-8 Persian cucumbers
- 2 tsp salt used to drain the water form the cumbers
- ½ cup yellow onion (I prefer Vadalia for it's sweetness)
- 1 tsp white sesame seeds for garnish
Dressing Ingredients
- 1 tbsp soy sauce
- 2 cloves Garlic minced
- 2 tbsp green onion finely sliced
- 1 tbsp rice wine vinegar
- 1 tbsp Chinese chili oil or sambal
- 1-1½ tbsp white sugar
- 1 tsp sesame oil
Instructions
- Cut the cucumbers in to ½ cm slices.
- Sprinkle salt over cucumbers and gently massage the salt into the slices. Let cucumbers sit for 20-30 minutes. (this helps draw out the excess water)
- Rinse with cold water at least 3-4 times to completely remove the salt, strain and set aside.
- Combine the onions and cucumber in a medium sized bowl.
- In a separate bowl and whisk together together the dressing ingredients.
- Taste the dressing and adjust spice and seasoning to taste.
- Toss the salad with the dressing, serve and enjoy.
Notes
- Resting the Cucumbers: After mixing, let the cucumbers rest for about 15-20 minutes to allow them to release their natural juices, which will blend with the dressing and enhance the flavour.
- Storage: Store the spicy Asian cucumber salad in an airtight container in the fridge for up to 2-3 days.
- Flavour Changes: Keep in mind that as the cucumbers release more liquid over time, the dressing will become more plentiful, but the flavour may become less intense.
- Leftovers: Just before serving leftovers, give the salad a good stir to redistribute the dressing.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife